This spinach frittata was born out of desperation.
I have a wonderful spinach onion frittata recipe that calls for frying half an onion in olive oil, adding garlic, spinach and seasonings, and then adding that mixture to an egg-yogurt-Parmesan mixture. It’s a delicious frittata, but it requires a fair amount of work. Last night, pressed for time, I decided to simply chop the spinach and mix it plus some onion powder with the rest of the ingredients. I also used feta in lieu of the Parmesan, because that’s what I had in the fridge.
The result was so good! Some of the spinach got baked and wilted inside the frittata, while some remained on top and got a little crispy and browned. It was delicious, satisfying, and very easy to make, so this is my new weeknight spinach frittata recipe. I hope you like it too.
- 8 large eggs
- ½ cup whole-milk Greek yogurt
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 4 oz cubed whole-milk feta cheese
- 1 (5oz) bag baby spinach, roughly chopped
- Olive oil spray (make your own using a spray bottle)
- Preheat oven to 400 degrees F. Place a 9-inch pie dish in the oven.
- In a large bowl, whisk together the eggs, yogurt, salt, pepper and onion powder. Stir in the cheese and the spinach.
- Carefully, using oven mitts, remove the baking dish from the hot oven. Spray with nonstick spray. Transfer the egg mixture to the baking dish. Bake 30-35 minutes, until golden brown and puffy and a knife inserted in center comes out clean.
- Allow to cool 5 minutes in pan, then invert onto a platter and from the platter to a cooling rack. Cool 10 more minutes before serving - frittatas taste better at room temperature than when hot.